Green bean casserole will be present on most Thanksgiving tables this week, but nothing beats homemade green bean casserole.

Frozen green beans and sautéed mushroom soup swaps out the typical canned ingredients. And the best part, the crispy, crunchy, preservative free topping. The onions take a little love (or patience) but are so worth it. They almost disappeared before making it onto the casserole. I recommend not taste testing because of that reason.

I could honestly skip the turkey, potatoes and pie this year and just eat this savory, creamy casserole. Okay, maybe not forfeit the pie. Happy Thanksgiving!

1. Mushroom Base: Thaw green beans. Chop mushrooms into 1/4″ cubes and sauté over medium heat with olive oil, sea salt and pepper (until they begin to sweat about 3-5 minutes). Add garlic and sauté 1-2 minutes longer. Add flour (I used Trader Joe’s AP gluten free flour blend) to mushrooms and stir to coat evenly. Add the vegetable broth a 1/2 cup at a time, whisking frequently with a fork. Once all broth has been added, cook 1 more minute. Stir in coconut milk and simmer. Cook until the sauce thickens, stirring often (approximately 5-6 minutes). Once thickened, remove from heat and mix with green beans; add additional sea salt and pepper if needed. Pour bean mixture into a greased 11″ x 7″ baking dish, set aside.

2. Crispy Onions: Cut onions in half lengthwise and peel outer layer. Using a sharp knife thinly slice onions. Place cut onions on paper towel and pat to remove excess moisture. Place flour, seasonings and dried onions in zip bag and shake to coat evenly. Shake off excess flour and fry onions on stove top (just until lightly browned) in grapeseed oil in small batches to prevent burning. Set aside on a paper towel, lightly covered with another paper towel to prevent soggy onions.

Make ahead tip: The day before serving assemble casserole through step one, cover and refrigerate. Complete step two half way, slice onions, dry and refrigerate. Mix flour and seasonings, keep sealed in air tight zip bag. Fry onions the day of baking and complete step three.

Potatoes… Mmmm. Characteristic on Thanksgiving menus or Sunday tables. Here are two fantastic healthified spud dishes. It’s almost automatic for me to toss rosemary with any potato I cook, but if not a fan use parsley or any other seasoning you fancy.

The first one up is a roasted version. Flavor to the max and so simple. As vegetables roast tossed in olive oil the onions crisp as well as the outside of the potatoes. Once you bite through the crisp exterior you’ll be greeted with creamy potato deliciousness inside. I made this recipe at a healthy cooking class I taught a few days ago and it was a hit!

Second up is everyone’s favorite, the mashed variety. I like mine chunky so I “smashed” them, but feel free to whip with an electric mixer, you may just need to add more liquid (chicken broth or milk). Skin on potatoes is how I roll. I’m not much of a peeler and it’s a huge time saver, but by all means peel if you prefer.

If not a dairy free eater deviate and mix in some fresh Parmesan cheese, real butter for olive oil, light sour cream or softened cream cheese. And don’t forget the rosemary.

2. Cut potatoes into quarters or eighths depending on size and cut onion lengthwise into thick slices, leaving intact. Place potatoes and onions on prepared baking sheet; drizzle with olive oil, garlic, salt, pepper and toss with hands to coat.

3. Roast in oven for 15 minutes, turn with a spatula and continue cooking 10-15 additional minutes until golden brown and crisp. Sprinkle with rosemary, extra salt and pepper if needed, and serve. Serves 6.VARIATIONS: Use butternut squash or sweet potato with, or for regular potatoes.

This is not your average picnic in the park, church potluck, or family reunion potato salad. I made dinner this weekend for my Grandma and Grandpa’s 60th wedding anniversary, and this recipe remix got rave reviews by everyone. Definitely keep it posted on your fridge for all summer parties that require a side dish (or all year for winter too). Great 4th of July recipe! Just double or triple the batch for a large party.

A warm mixture of two kinds of roasted potatoes, crispy bacon, and sweet caramelized onions all tossed in a light, creamy, roasted garlic dressing….now that’s a modern day potato salad. I think roasted garlic is underrated and one of the finest things on earth. Try it out and you’ll want to add it in every dish you make, like roasted vegetables, hummus, garlic bread, brownies. Okay, maybe keep it out of dessert, unless of course, you’re some kind of Iron Chef.

5. While still warm combine roasted potatoes (warm in oven a few minutes if needed), caramelized onions, cooked bacon, dressing, green onions and parsley in a large mixing bowl until well combined and coated with dressing. Serve warm, or room temperature with garnish of parsley if desired. Serving size about 1/2 – 2/3 cup salad.

The ultimate spring appetizer or side dish. This one is for any of you that made my chicken pot pie recipe and have phyllo dough staring you down every time you open the freezer door.

Continuing to use up my Costco size bag of asparagus from my grandma, with fresh roasted asparagus, wrapped in crunchy baked phyllo and topped with slightly salty parmesan cheese. These little presents look like you spent hours in the kitchen, when 10 minutes prep is all you need. Surprise your family or guests with something new, flavorful, healthy and can I just say, “cute”? This one might even get kids to like asparagus!

makes 10 bundles

30 ASPARAGUS SPEARS, FRESH, tough ends cut, similar lengths

20 SHEETS PHYLLO DOUGH, thawed in fridge overnight

3 tsp OLIVE OIL, EXTRA VIRGIN

10 tsp FRESH, SHREDDED PARMESAN CHEESE

SEA SALT AND PEPPER TO TASTE

NONSTICK COOKING SPRAY

PARSLEY SPRIGS, (optional garnish)

1. Preheat oven to 375 degrees and spray a baking sheet with cooking spray, set aside.

2. Lay one sheet of phyllo dough on a working surface (like a cutting board) spray with cooking spray, top with a second phyllo sheet, spray and press down gently to adhere. Fold over both sheets in half lengthwise and spray once more (may need to fold a second time lengthwise if asparagus is shorter in length).

3. Take three similar length spears of asparagus, starting at far left end of phyllo, roll up asparagus in phyllo and gently press seam to board to seal. Place wrapped bundle on the prepared baking sheet, brush or spray tops with olive oil (including asparagus), salt, pepper and about 1 tsp shredded parmesan. Repeat process with remaining ingredients.

before cheese

after cheese

4. Bake for 10 minutes in preheated oven, then broil tops for 3-4 minutes or until phyllo is golden brown and crunchy (watch carefully not to burn – I always seem to burn when broiling.) Makes 10 bundles.

Appetizer serving size: 1 bundle.

VARIATIONS: Use one phyllo sheet per bundle, in same process above, for a side dish(serving recommendation – 3 bundles) and fewer calories (80 calories per bundle). Add lemon zest for a bright citrus flavor and garnish. And for anyone feeling their creative juices flowing, tie a green onion (just bright green part) around the middle of the baked phyllo part of bundle.